serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 150 g (1 cup) plain flour
- 1 large egg, lightly beaten
- 375 ml (1½ cups) milk, approximately
- 2 tsp butter
- 60 g (¼ cup) apricot jam or your favourite flavour
- 80 ml (⅓ cup) double cream
- 250 g strawberries, hulled and sliced
- icing sugar, for dusting
Standing time 10 minutes
Instructions
Sift the flour into a bowl and make a well in the centre. Add the egg and a little milk into the well, then gradually whisk in the flour, slowly adding more milk until you obtain a smooth, thin batter. Strain the mixture through a fine sieve into a jug and stand for at least 10 minutes before cooking the crêpes.
Melt the butter in a 20 cm crêpe pan, then whisk the hot, melted butter into the crepe mixture.
Pour enough mixture into the hot pan to thinly cover the base. Cook for 1 minute or until the edges start to brown. Turn and cook the other side for 30 seconds, then transfer to a plate and repeat with the remaining batter, stacking the cooked crêpe as you go.
To assemble, spread each crêpe with a little jam and cream and top with 4-5 slices of strawberry. Fold the crêpes and dust with icing sugar just before serving.
Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Food preparation by Alice Storey. Creative concept by Lou Fay.
Visit the website to catch-up on episodes online, scroll through recipes or find out more about the show.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
